Instead of tamarind concentrate we used about 2x the amount of some tamarind sauce (the kind you would get at an Indian restaurant to go with your samosas). Ours was homemade by my boyfriend's mom, but I don't think that made a huge difference. Just used sambal oloek and some chopped garlic for the chili garlic sauce. Flavors paired surprisingly well with the yams, and this is mostly a very easy dish. However, It took longer than the time suggested to get the outsides browned, and turning the skewers was pretty tough, plus the meat never got truly charred before we knew we had to take it out to prevent it from getting tough. Nevertheless, taste and texture were excellent. We were lucky to get the meat to the temp we like it, which can be a challenge with skewers like this--not so easy to just go by touch, unlike a steak in a pan that you could poke with your finger.

The only reason I gave this 3 forks instead of four is because I wasn't crazy about the mashed yams. The lamb, however, is excellent and easy to make. I would suggest serving with a side of squash instead (see Apple-filled Acorn Squash Rings with Curry Butter on Epicurious) for a middle-east inspired meal. A great dish for Rosh Hashana or Passover.

The marinade was
really easy and
really delicious.
Convenient
ingredients that
created an overall
exciting change to
our normal lamb
marinade. The only
complaint was that
the honey burned
rather quickly and
made me concerned
as the dish was
being grilled, but
it turned out the
flavor was only
enhanced. Will
definitely be
making this again
and again.